Roasted Cauliflower with Walnut Dressing

Posted by Alayne Gardner-Carimi on

Photo Credit PCC Markets

Ingredients (4 servings)
1 head cauliflower, sliced into 1-inch slices, or cut into 1-to-2-inch florets
1-2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
Salt and pepper, to taste
3 Tbsp vomFASS Grape Vinegar
1 Tbsp Dijon mustard
2 tsp honey, or to taste
6 Tbsp FassZination Walnut Oil
2 Tbsp chopped fresh parsley
1/4 cup toasted chopped walnuts
Preheat oven to 425° F. 
Place a rimmed sheet pan in the oven to preheat for 3 minutes.
Meanwhile, place cauliflower in a large bowl and toss with olive oil to coat; season with salt and pepper.
Place cauliflower on the hot sheet pan (this will give it a nice “sear” or caramelization) and roast until fork tender and caramelized, 10 to 15 minutes. 
Remove cauliflower from the oven and keep warm, while preparing vinaigrette.
In a small bowl, combine vomFASS Grape Vinegar, mustard and honey until well combined. 
Very slowly begin to whisk in FassZination Walnut Oil, drop by drop, until vinaigrette begins to emulsify. 
As vinaigrette becomes thicker, add remaining oil more quickly.
Stir in parsley; season with salt and pepper. 
Gently toss cauliflower with vinaigrette and transfer to a serving platter. 
Top with roasted walnuts.
Serve at room temperature or slightly warmer.

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